Rice Noodles with Chicken and Vegetables

Rice Noodles with Chicken and Vegetables (640x451)

I’m a sucker for Asian noodle dishes. This one is spectacular. So good. I generally have a variety of Asian rice noodles in my pantry because I  always go a little crazy with the noodles when I go to the Asian market. For this particular dish, I used a broader, flat rice noodle. If you have an easier time finding a thin rice noodle (like vermicelli or a pho noodle) go ahead and use that. You could use beef, pork, shrimp, or fried tofu instead of chicken in this dish. I’ve made these noodles with beef and they were awesome.

Rice Noodles with Chicken and Vegetables

2 T. soy sauce
1 T. minced garlic

1 pound boneless, skinless chicken breasts (or thighs), thinly sliced

2 T. canola oil

1 large onion, halved, and thinly sliced
1 red bell pepper, cored and sliced
1 head broccoli, cut into florets
2 carrots, peeled and cut into sticks

1 T. minced garlic

5 – 10 dried shiitake mushrooms, rehydrated, stems removed, and thinly sliced

Tossing Sauce:
1/4 cup soy sauce
1/4 cup Chinese rice wine or sake (Chinese cooking wine works too)
3 T. fish sauce
3 T. sugar

6 ounces flat rice noodles (chantaboon), cooked in boiling water until just tender, rinsed, and drained

To serve:
chopped fresh cilantro (Thai basil would also be very good)
chopped dry roasted peanuts

Combine the marinade ingredients in a bowl. Add the chicken and toss to coat.

Heat a wok or heavy skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the chicken and cook until no longer pink. Remove the chicken to a bowl and wipe out the wok.

Reheat the wok over high heat and then add the last remaining tablespoon of oil. Add the onions, bell pepper, broccoli, and carrots and stir-fry until the veggies are tender, but still crisp (about 5 minutes). Add the minced garlic and shiitake mushrooms and stir-fry another minute. Add the reserved chicken, cooked and drained rice noodles, and tossing sauce. Lightly toss the mixture until the noodles absorb the sauce. Transfer the noodles to a platter, sprinkle with chopped cilantro (and/or Thai basil) and chopped peanuts and serve.

7 Comments on “Rice Noodles with Chicken and Vegetables”

  1. MamaD1xx4xy says:

    This is similar to something we make and love!

  2. cloudthyme says:

    This looks delicious! Looks just like the take-out I love, but healthier! 🙂

    • These noodles are as good, if not better than many noodle dishes I’ve had at Thai restaurants. They are certainly a lot less expensive to make. You could even add more veggies to pump up the nutrition factor. Thanks for stopping by and leaving a comment.

  3. This is great! I’m going to share this with our members. This is an excellent recipe for our spring season. Thanks for sharing!

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